Cauliflower definitely tops my favorite vegetable list. I eat it every time I have a chance. I love how versatile it is. You can make stakes with it, stir-fry, roast it, soups, dips, add it to the curries and even bake with it. It is a great grain replacement – like cauliflower rice. Cauliflower can be used to make pizza crust and hummus like in my recipe. When raw it is a neutral vegetable but when you roast, it brings a new whole flavor and richness.

I love how creamy cauliflower can get!

Cauliflower has an impressive nutritional profile. It belongs to the cruciferous family (e.g., broccoli, mustard greens, Brussels sprouts, cabbage, radish) and it is packed with vitamin C and potassium. Eating cauliflower can help balance your hormones because cruciferous vegetables are necessary nutrients in liver detoxification.

I promise that This recipe will satisfy taste buds and nutritional needs will be satisfied.

Cauliflower Hummus

Makes 2 Cups

Ingredients

• 1 head cauliflower, cored and cut into 1 1/2″ florets
• 2 tbsp olive oil
• 2 tsp ground cumin
• ¼ tsp sea salt
• ¹/₈ tsp freshly ground black pepper
• ¹/₂ cup tahini
• 3 cloves garlic, smashed and minced into a paste
• 1 lemon-made juice
• ¹/₈ tsp paprika

Directions

1. Preheat oven to 500°F.
2. Toss cauliflower, olive oil, cumin, sea salt, and black pepper together in a large bowl.
3. Transfer mixture to a rimmed baking sheet and spread out evenly. Bake until cauliflower is brown and tender, 25 – 30 minutes, stirring occasionally.
4. Combine tahini, garlic, lemon juice, and roasted cauliflower in a food processor. Blend until smooth paste forms (add additional olive oil if desired).
5. Season with sea salt and sprinkle paprika on top.
6. Serve warm or cold with assorted vegetables.

In Health,

Angie